ROCK SHRIMP CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rock shrimp
1 c Celery, diced
1 c Chopped onion
1 c Chopped carrots
1/4 lb Butter or margarine
1/4 ts Black pepper (optional)
1 t Curry powder
1 1/2 ts Chili powder
1/2 ts Thyme
1 t Chopped garlic
1/2 c Flour
1 Tomato, diced medium
1 Green pepper, diced medium
2 Tomatos, diced medium
Chopped parsley for garnish

Contributed to the echo by: Janice Norman Originally
from: Chef Tom Hietpas Rock shrimp chowder from the
Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp
Chowder

Peel the shrimp and boil the shells in 1 gallon water
with the scraps from chopping the onion and celery and
2 teaspoons salt. Reduce the liquid to 1/4 or about 1
quart of stock and strain. Blanch the shrimp in the
stock. Do not overcook. Strain and reserve shrimp and
stock for soup. Saute the celery, carrots and onion.
Add black pepper, curry powder, chili powder, thyme
and chopped garlic. Add flour and mix well. Gradually
add 1 quart of hot shrimp and stock and simmer for
about 15 minutes on low heat. Add diced tomato, green
pepper and potatoes to stock mixture and continue to
simmer until potatoes are tender. Add salt to taste
and rock shrimp just before serving. Serve topped with
oyster crackers and fresh chopped parsley.

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Title: NO-COOK PEACH JAM
Categories: Jams, Condiments
Yield: 3 servings

1 lb Peaches: Peeled, Pitted And
-Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice

Stir the mashed peaches and sugar together in a large
bowl, blending well, and let stand 10 minutes,
stirring occasionally. Add the liquid fruit pectin and
lemon juice. Stir, constantly, for 3 minutes. Spoon
into jars prepared for freezer jams.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 36 Protein: 0 Grams Cholesterol: 0
Milligrams Fat: 0 Grams Carbohydrates: 9 Grams Sodium:
1 Milligram

NOTE:

Again this is one jam that cannot be sealed with the
cookbook directions and must be frozen.

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2-16oz can garbanzo
1 medium onion, chopped
1T olive oil
1/2t. tumeric
2t. brown mustard seeds
2 medium tomato, chopped
1/4 t. cayanne pepper
2t. sugar
12/t. salt
2T chopped cilantro leaves
4T unsweetened coconut,optional

Heat the oil, tumeric, and mustard seed until the seed stop popping. I
cover with a screen or they make a mess on the stove. Basically add all
the rest of the ingredients and cook until most of the liquid has
evaporated. Serve over rice. This is excellent 10 minutes after cooking!

Sun Dance Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Lard
1 Onion
1/2 Celery stalk
1 Bell pepper (s)
1/2 cup Mushrooms
3 pounds Beef — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/2 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
3 Garlic cloves
1 teaspoon Salt
16 ounces Tomatoes — whole
6 ounces Tomato paste
4 ounces Green chiles — whole
32 ounces Kidney beans in water

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium
heat. Add the onion, celery, and bell pepper and cook until the onion is
translucent. Add the sliced mushrooms and cook for an additional five minutes.~
2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this
meat-and-spice mixture to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 3. Stir in the
remaining ingredients except the beans. Bring to a boil, then lower the heat
and simmer, uncovered, for 1 1/2 hours.
Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered,
for 1/2 hour longer. Taste and adjust seasonings.~

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Title: MINCEMEAT
Categories: Preserves, PennDutch
Yield: 1 batch

4 lb Sugar
4 Calf tongue; boiled
2 1/2 lb Suet
2 lb Raisins
2 lb Currants
1/2 lb Citron, finely chopped
1/2 lb Orange rind, candied; finely
-chopped
6 lb Apple; chopped
1 T Cloves
1 T Cinnamon
1 T Allspice
2 Whole nutmeg; grated
1/2 lb Almond, finely chopped
1 T Salt
4 Orange; rind juice of
4 Lemon; rind juice of
1/2 lb Lemon rind, candied; finely
-chopped
1 qt Brandy
2 qt Whiskey

Chop the calves’ tongues very fine, add sugar, raisins, currants and
citron. Mix all together. Chop apples fine (do not mash) and add to
calves’ tongues. Add spices and suet, remaining fruit, almonds and
salt, and mix thoroughly. Pour over this the fruit juices and rind,
the brandy and whiskey. Put mixture into a crock with a lid. Place a
cloth over the top of the crock and put on lid. Put in cool place for
3 weeks. Then add more salt and spices if needed. Let stand at least
4 weeks before using. When using as filling for pies, always bake
between 2 crusts.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes
: Culinary Arts Press, 1936

MMMMM

Title: SQUAMISH BARS (CANADIAN)
Categories: Candies, Desserts
Yield: 1 servings

1 c Peanut butter
1/2 c Brown sugar;packed
1/2 c Corn syrup
1 c Crisp rice cereal
1 c Cornflakes

———————————-FILLING———————————-
2 c Icing sugar
1/4 c Butter;softened
2 tb Light cream
1 1/2 ts Vanilla

———————————-TOPPING———————————-
3 oz Chocolate; bittersweet or
-semisweet
1 tb Butter

In large saucepan over low heat, beat peanut butter, sugar and corn
syrup until blended and sugar has dissolved. Remove from heat, stir
in rice cereal and cornflakes. Press into lightly greased (" square
cake pan; let cool. Filling: In bowl, beat icing sugar and butter;
beat in cream and vanilla. Spread over cereal base, chill for 30
minutes. Topping: In double boiler, over hot water, melt chocolate
and butter, let cool. spread evenly over filling, chill for 20
minutes. Cut into squares. (Can be refrigerated for up to 1 week or
frozen up to 1 month. Let soften slightly before serving.) MAKES: 36
SQUARES

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Title: VEGETABLE MULLIGATAWNY
Categories: Low-cal, Soups, Vegetables
Yield: 4 servings

Penny Schenck nfsm70b
2 ts Vegetable oil
1/2 c Red onion; chopped
1/2 c Celery; chopped
2 Garlic cloves; minced
2 Small Granny Smith apples;
-pared, cored, chopped
1/2 c Carrot; chopped
1/4 c Fresh Parsley; chopped
2 c Low sodium Vegt. Broth
5 oz Potatoes; cubed, pared
2 ts Curry powder
1 ts Chili powder
1/4 ts Ground allspice
1/4 ts Dried Thyme
1/4 ts Freshly ground black pepper
1 c Tomatoes, canned,;coarsely
-chopped
1 1/2 c Frozen spinach;thawed,
-squeezed dry

1. In large saucepan, heat oil; add onion, celery and
garlic. Cook stirring frequently, 4-5 minutes until
tender. Add apples, carrot and parsley; cook stirring
frequently, 2 minutes longer. Stir in broth, 2 cups
water, potatoes, curry, chili powder, allspice, thyme
and pepper; bring to a boil. Reduce heat to low; cover
and simmer 45 minutes. Stir in tomatoes. 2. Remove 2
cups of the soup to food processor; puree until
smooth. Return puree to soup; add spinach. Simmer 2-3
minutes longer, until heated through. Each serving
provides: 1/2 FA, 2 V, 1/2 FR, 40 C. 153 cal. Weight
Watcher’s magazine

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CHERRY MASH

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 cn Borden’s sweetened milk
2 lb Powdered sugar
2 pk Cherry creamy frosting
1 pk Maraschino cherries
1/2 c Margarine, room temperature
2 ts Vanilla
—–COATING—–
2 pk Chocolate almond bark
1 c Crushed unsalted peanuts

Mix all filling ingredients together. Grease hands with butter, form into
small balls and refrigerate over night. Melt almond bark in double boiler,
dip cherry balls in almond bark and roll in crushed peanuts. Place on wax
paper and refrigerate over night.

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Title: Fat Free Granola
Categories: Low fat, Cereals
Yield: 1 servings

5 Apples 1/4 c Raisins Cinnamon, cloves

Pour boiling water over the raisins and let sit for five minutes.
Core and cut the apples (I use McIntosh when available) into thick
slices and place in a casserole dish. Add raisins and mix. Sprinkle
on cinnamon (about 1/2 teaspoon) and a pinch of ground cloves.

Bake covered in 350 F oven for 30 – 40 minutes. At this point the
apples should be tender, but not mushy. Add enough granola to cover
the apples and put uncovered casserole back in oven for about 15
minutes or until granola is browned.

Serve warm with soymilk or an ice cream-like substance. Or serve
cold with warm soymilk or warm custard.

rom: HUDGINS_JS%AMSCLS@corning.com Converted to MM by Donna Webster
Donna@webster.demon.co.uk

MMMMM

ISRAELI HONEY ORANGE MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour
1/3 c Wheat germ
1/4 c Sugar
1 tb Grated orange peel
2 1/2 ts Baking powder
1 1/2 ts Baking soda
1 1/2 ts Salt
3/4 c Butter or marg: melted,coold
1/2 c Honey
1/4 c Orange juice
3 Eggs

In a bowl combine all dry ingredients. In another bowl
combine remaining wet ingredients.Combine wet to drys
quickly to blend.Fill muffin cups 2/3 full. Bake 375
15 to 20 minutes or tested done with toothpick, makes
24

~—

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